International
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Vegan Stir Fry RecipesContributed by Vegetarians and Vegans from around the world

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Red Cooked Chinese Wheat Gluten from: The Doctor

From Irene Kuo. Note this is designed to be served as a 'side' among a large array of other dishes with no main as in Western cooking. Increase the amount for a Main

SERVES 4 , 4 sides

25 pieces prepared gluten

1/2 cup sliced bamboo shoot

12 small black dried Chinese mushrooms, presoak

1 cup hot water

4 tablespoons oil

2 tablespoons dark soy sauce

1 tablespoon dry sherry

1/2 teaspoon sugar

3/4 cup mushroom liquid, see note

1 tablespoon dark sesame oil

Drain the boiled gluten. rinse and drain bamboo. Pour the water over the mushrooms and soak for a hour then squeeze them over soaking bowl and save liquid. Rinse, squeeze dry [not over bowl] and destem. Cut into 1/2 inch wide slices.

Place mushrooms, bamboo, and gluten in piles on work tray. [NOTE] Measure out 3/4 cup of mushroom soaking liquid without residue.

Heat wok or large skillet over high heat until hot. Add 1 tbsp oil and swirl heating for 30 seconds. Scrape in shoots. Stir vigorously for 1 minute and extract their water. Pour into dish.